Fall Bruschetta Recipe
Hazel Dell mushrooms, pumpkin puree, roasted butternut, roasted red peppers, chèvre, balsamic glaze G&B baguette
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Ingredients
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Bruschetta Toppings
Method
Preparation
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Toss the Hazel Dell mushrooms, roasted butternut squash, and roasted red peppers in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender.
- 2
Toast the Baguette
While the vegetables are roasting, slice the G&B baguette into 1/2 inch thick slices. Brush both sides with olive oil and place them on a separate baking sheet. Toast in the oven for about 5-7 minutes on each side until golden brown.
- 3
Assemble the Bruschetta
Once the vegetables are done roasting, remove them from the oven. Spread a generous layer of pumpkin puree on each toasted baguette slice. Top with the roasted vegetables and crumble the chèvre cheese on top.
- 4
Finish with Balsamic Glaze
Drizzle balsamic glaze over the assembled bruschetta and sprinkle with fresh herbs of your choice.
- 5
Serve
Serve the bruschetta warm or at room temperature as an appetizer or snack.
